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Deep Fried Pigeons

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  Pigeons 16 Ounce (2, Each Weighing About 8 Ounce Or 350 Grams)
  Fresh ginger slices 2
  Oil 1 1⁄2 Pint (900 Milliliter, Preferably Groundnut Oil)
For braising sauce
  Chicken stock 2 Pint (1 Liter)
  Dark soy sauce 2 Tablespoon
  Light soy sauce 2 Tablespoon
  Dry sherry/Rice wine 5 Fluid Ounce (150 Milliliter)
  Honey 2 Tablespoon
  Salt 1 Teaspoon
  Orange peel/Dried citrus peel, soaked 2 , finely chopped
  Cinnamon stick/Chinese cinnamon bark 1
  Star anise 1
  White pepper 1⁄2 Teaspoon
  Sesame oil 1 Teaspoon

1. In a large pot of boiling water blanch the pigeons for 2 minutes (this helps to get rid of impurities and tightens the skin).
2. Remove the pigeons from the pot and discard the water.
3. In a pot mix all the braising sauce ingredients together and bring it to a boil.
4. Add the pigeons and ginger lower the heat to a simmer and cover the pot tightly.
5. Simmer it for about 1- 1 1/2 hours until the pigeons are just tender.
6. Remove with a slotted spoon and let them dry on a plate, or hang in a cool, dry, airy place for at least 2 hours, until the skin feels like parchment paper.
7. In a deep fat fryer or large wok heat oil and deep fry until they are crisp and deep brown in colour.
8. Keep turning them frequently with a slotted spoon so that all sides are cooked and browned properly (this should take about 10 minutes).
9. Drain on paper towels and let them cool for a few minutes.
10. With a heavy cleaver or knife, chop it into 4-6 pieces and arrange on a warm serving platter.

11. Serve hot with your favourite dipping sauce

The braising liquid, once cooled, can be stored in a plastic container and frozen for future use.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes

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